Olive Garden House Salad

Olive Garden House Salad is a crisp, refreshing mix of iceberg lettuce, red onions, black olives, tomatoes, pepperoncini, and crunchy croutons, all tossed in the restaurant’s signature tangy Italian dressing. This famous side salad is known for its vibrant flavor and perfect balance of textures—making it a favorite accompaniment to pasta, soup, or any Italian-inspired meal.

Why You’ll Love This Recipe

This copycat Olive Garden House Salad brings the restaurant experience right to your kitchen. It’s incredibly easy to make with simple, fresh ingredients and pairs well with almost any main course. Whether you’re serving it as a starter or a light lunch, this salad is crunchy, zesty, and irresistibly good—especially when topped with that iconic dressing and a generous sprinkle of Parmesan.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Iceberg lettuce, torn into bite-sized pieces
• Red onion, thinly sliced
• Roma tomatoes, sliced or chopped
• Black olives (whole or sliced)
• Pepperoncini peppers
• Croutons (store-bought or homemade)
• Grated Parmesan cheese
• Olive Garden-style Italian dressing (store-bought or homemade)

directions

this recipe

1. In a large salad bowl, add torn iceberg lettuce as the base.
2. Top with sliced red onions, tomatoes, black olives, and pepperoncini peppers.
3. Add a generous handful of croutons.
4. Drizzle with Italian dressing and toss to combine.
5. Sprinkle with grated Parmesan cheese just before serving.
6. Serve immediately while crisp and fresh.

Servings and timing

Serves 4–6
Prep time: 10 minutes
Total time: 10 minutes

Variations

• Add Protein: Top with grilled chicken, shrimp, or salami slices for a heartier salad.
• Dressing Options: Use Caesar or balsamic vinaigrette if you prefer a different flavor profile.
• Greens Mix: Mix iceberg with romaine or baby spinach for more texture and nutrition.
• Extra Veggies: Add cucumbers, bell peppers, or shredded carrots.
• Low-Carb: Omit croutons and use a sugar-free Italian dressing.

storage/reheating

This salad is best served fresh.
If preparing ahead, store all ingredients separately and toss together just before serving.
Do not freeze. Leftovers with dressing will wilt quickly—consume within 1 day if stored in the fridge.

FAQs

What dressing is used in Olive Garden House Salad?

A tangy Italian dressing, often available in stores or easy to make at home with olive oil, vinegar, herbs, and Parmesan.

Can I make this salad ahead of time?

Yes, but keep components separate and combine them just before serving to maintain crispness.

What kind of olives are best?

Whole black olives are traditional, but you can slice them or use Kalamata for more flavor.

Are pepperoncini spicy?

They’re mildly tangy with very little heat, adding a zesty bite without overwhelming spice.

Can I use bagged salad mix?

Yes, a bagged iceberg or romaine mix can be a time-saving substitute.

How do I make homemade Olive Garden dressing?

Blend olive oil, white vinegar, garlic, Italian herbs, Parmesan, and a bit of mayo or mustard for creaminess.

Can I make this vegan?

Yes—just skip the Parmesan or use a plant-based version and check that your dressing is vegan-friendly.

Is this salad gluten-free?

Yes, if you use gluten-free croutons and dressing.

Can I serve this as a main dish?

Yes, by adding protein like grilled chicken or chickpeas to bulk it up.

What’s the best way to slice onions for this salad?

Use a mandoline or sharp knife to slice them very thin, so they don’t overpower the other ingredients.

Conclusion

Olive Garden House Salad is a simple yet iconic dish that’s beloved for its crisp texture, zesty flavors, and fresh ingredients. It’s quick to assemble, easy to customize, and always a hit at the dinner table. Whether served with pasta, soup, or on its own, this salad delivers restaurant-quality taste in every bite—no reservation required.

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